So sorry that posts have been so few and far between (and so short) lately. I'm doing my best to offer some great summer suggestions between work and work -- bear with me; just two more weeks of this insanity, and I'll be back on track.

Meanwhile, hopefully you're taking advantage of the last of summer's produce more than I am. If you find yourself swimming in corn, this smoky number is a great variation on the corn salad theme. It combines raw corn that's charred in a smoking castiron pan, poblanos that are cooked over an open flame to remove the skins and intensify their flavor, a bit of red onion, and of course, some of those delightfully plump and round cherry tomatoes that are so good this time of year. The method is so simple it's a joke: just char everything in the castiron pan all together, and add the tomatoes just before serving. It's just the way to take advantage of summer's abundance. Have a plate in my honor, and once I crawl out from under this rock, I'll be back in the kitchen in no time.

Roast poblanos over an open flame, turning to blister skin on all sides. When fully blistered, turn off heat and transfer peppers to a paper bag or roll inside tinfoil. let steam for 5 minutes, then run under water to remove skins. Chop roughly and set aside.

Heat castiron or heavy stainless steel pan over high heat. Remove corn from cob, and combine with chopped onions and jalapeno, if using. Add 1 tablespoon olive oil to pan and immediately add corn mixture. Toss to coat, then let sit for a 30 seconds at a time just to develop a real char on the kernels. Add smoked paprika, and add salt to taste. Keep tossing and charring, tossing and charring, until there are enough brown spots to give some serious smoky flavor. Remove from heat, add tomatoes, and toss to combine. Transfer to a plate, and squeeze 1 fresh lime overtop. Serve warm or at room temperature.